Old Recipe for Danish Stew (Stuvet Oksekød)

• butter↗3 tablespoons

  3

• onions↗2

  chopped

• flour↗1 cup

  1

• beef broth↗2 cups

  or 2 cups beef stock

• top round steaks↗2 1⁄2 lbs

  or 2 1/2 lbs bottom round steaks, cut into small squares

• vinegar↗2 tablespoons

  2

• salt↗1 teaspoon

  1

• white pepper1⁄4 teaspoon

  1/4

• baking powder↗3⁄4 teaspoon

  3/4

• salt↗1⁄2 teaspoon

  1/2

• parsley1 tablespoon

  minced

• marjoram↗1⁄4 teaspoon

  1/4

• pepper↗1 pinch

  1

• butter↗3 tablespoons

  3

• ice water2 tablespoons

  2

Step-by-step instructions

1. 1

   Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.

2. 2

   Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.

3. 3

   Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.

4. 4

   Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.

5. 5

   Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.